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Turkish Borek Pie

In Turkey I used to love these little cheese rolls – filo pastry rolled up like little cigars with (I think) sheep’s cheese and herbs. The sheep’s cheese had a similar salty tartness to feta. Here’s my veganized pie version

I used a 30cm rectangular @falconenamel dish as they’re my favourite oven to table dishes.

Recipe:
600g Silken tofu (I used fresh tofu from the chiller but you can use any)
4tbsp Nutritional yeast
Huge pinch smoked Maldon salt
Huge pinch Maldon sea salt
Black pepper
3 cloves garlic, crushed
1 tsp dried dill
Bunch flat leaf parsley, finely chopped
Small bunch mint, finely chopped
Zest & juice of 2 lemons
300g spinach
Filo pastry sheets (I bought a large package and have made 3 pies so far and still have more pastry left over)
Vegan butter
Olive oil
Nigella seeds
Black & white sesame seeds

Method

  • Wrap your tofu in a tea towel and weigh it down (I use a cast iron trivet and a heavy pestle & mortar).
  • Mix crushed garlic, nooch, salts,herbs, lemon zest and juice. Season generously with black pepper.
  • Crumble tofu into garlicky mixture & add spinach.
  • Grease your tin with melted vegan butter and add your first sheet of filo. Repeat three times.
  • Add half the tofu/spinach mixture and then layer in three more sheets of filo, buttering each layer as you go
  • Add the remaining tofu mixture.
  • Layer in three more sheets of filo, again buttering each layer with the melted vegan butter.
  • Score the top of the pie into squares.
    Sprinkle with seeds
  • Bake in a moderate oven (I used gas mark 6 but 160-180 is probably great) for about 30 minutes until crispy and brown.
    Drizzle with olive oil and serve

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